I have tried so many cornbread recipes and variations, and I think this ticks the most important boxes: easy, relatively healthy and delicious. The kids ate them all for dinner tonight, and clamoured for more. So yummy right out of the oven, spread with a little butter, next to a hot bowl of potato soup.
1 cup milk (I use almond milk)
1 T apple cider vinegar
1 cup fine or medium cornmeal
1 cup plain flour
1 T sugar
2 1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 400 F/200 C.
In a small bowl or measuring jug, mix the apple cider vinegar into the milk. Wait a few minutes until the milk looks soured. Add the egg and mix well.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder and salt.
Pour the milk mixture into the dry ingredients and stir only until incorporated (not too much).
Pour the batter into 12 large muffin cups. Alternatively, pour into an oiled cast iron frying pan.
Put into the oven and bake 20 minutes, or until golden brown.
Best served warm.